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Active Time:40 minsTotal Time:40 minsServings:8Yield:12 cupsJump to Nutrition Facts
Active Time:40 minsTotal Time:40 minsServings:8Yield:12 cups
Active Time:40 mins
Active Time:
40 mins
Total Time:40 mins
Total Time:
Servings:8
Servings:
8
Yield:12 cups
Yield:
12 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupchopped onion (1 medium)12clovesgarlic, minced1tablespoonolive oil2cupsfresh corn kernels (4 ears of corn)2cupschopped tomatoes2cupsdiced yellow summer squash or zucchini1(15 ounce) canno-salt-added black beans, rinsed and drained8ouncescoarsely chopped boneless pork loin4(6 inch)corn tortillas, divided8cupsreduced-sodium chicken broth½teaspoonchili powder½teaspoonground cumin¼cupchopped fresh cilantroCooking spray1ripe avocado, halved, seeded, peeled, and thinly sliced
Cook Mode(Keep screen awake)
Ingredients
½cupchopped onion (1 medium)
12clovesgarlic, minced
1tablespoonolive oil
2cupsfresh corn kernels (4 ears of corn)
2cupschopped tomatoes
2cupsdiced yellow summer squash or zucchini
1(15 ounce) canno-salt-added black beans, rinsed and drained
8ouncescoarsely chopped boneless pork loin
4(6 inch)corn tortillas, divided
8cupsreduced-sodium chicken broth
½teaspoonchili powder
½teaspoonground cumin
¼cupchopped fresh cilantro
Cooking spray
1ripe avocado, halved, seeded, peeled, and thinly sliced
DirectionsCook onion and garlic in hot oil in a 4-quart pot for about 5 minutes or until tender. Stir in corn, tomatoes, squash, beans, and pork loin. Cook and stir until heated through. Chop two of the corn tortillas. Stir the chopped tortillas, broth, chili powder, and cumin into the mixture in pot. Cook and stir for about 5 minutes or until the tortillas are dissolved and the meat is done. Stir in cilantro.Meanwhile, preheat broiler. Place the remaining two tortillas on a baking sheet. Coat both sides of each tortilla with cooking spray. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until crisp and golden brown, turning once halfway through broiling time. Using a long knife, cut the tortillas into thin strips. While still warm, gently ruffle the strips to create wavy tortilla strips. Carefully place on a paper towel; cool.To serve, spoon soup into serving bowls. Top with tortilla strips and avocado slices.Originally appeared: Diabetic Living Magazine
Directions
Cook onion and garlic in hot oil in a 4-quart pot for about 5 minutes or until tender. Stir in corn, tomatoes, squash, beans, and pork loin. Cook and stir until heated through. Chop two of the corn tortillas. Stir the chopped tortillas, broth, chili powder, and cumin into the mixture in pot. Cook and stir for about 5 minutes or until the tortillas are dissolved and the meat is done. Stir in cilantro.Meanwhile, preheat broiler. Place the remaining two tortillas on a baking sheet. Coat both sides of each tortilla with cooking spray. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until crisp and golden brown, turning once halfway through broiling time. Using a long knife, cut the tortillas into thin strips. While still warm, gently ruffle the strips to create wavy tortilla strips. Carefully place on a paper towel; cool.To serve, spoon soup into serving bowls. Top with tortilla strips and avocado slices.
Cook onion and garlic in hot oil in a 4-quart pot for about 5 minutes or until tender. Stir in corn, tomatoes, squash, beans, and pork loin. Cook and stir until heated through. Chop two of the corn tortillas. Stir the chopped tortillas, broth, chili powder, and cumin into the mixture in pot. Cook and stir for about 5 minutes or until the tortillas are dissolved and the meat is done. Stir in cilantro.
Meanwhile, preheat broiler. Place the remaining two tortillas on a baking sheet. Coat both sides of each tortilla with cooking spray. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until crisp and golden brown, turning once halfway through broiling time. Using a long knife, cut the tortillas into thin strips. While still warm, gently ruffle the strips to create wavy tortilla strips. Carefully place on a paper towel; cool.
To serve, spoon soup into serving bowls. Top with tortilla strips and avocado slices.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)224Calories7gFat27gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
